000			02021cam a2200289zu 4500
001			88972842
003			FRCYB88972842
005			20251020124113.0
006			m o d
007			cr un
008			251020s2013 fr | o|||||0|0|||eng d
020			_a9780123985309
035			_aFRCYB88972842
040			_aFR-PaCSA _ben _c _erda
100	1		_aSingh, R. Paul
245	0	1	_aIntroduction to Food Engineering _c['Singh, R. Paul', 'Heldman, Dennis R.']
264		1	_bAcademic Press _c2013
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aSingh, R. Paul
700	0		_aHeldman, Dennis R.
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88972842 _qtext/html _a
520			_aLong recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. - Communicates key concepts using audio, video, and animations - Integrates interactive tools to aid in understanding complex charts and graphs - Features multimedia guide to setting up Excel spreadsheets and working with formulae - Demonstrates key processes and engineering in practice through videos - Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples - Presents a practical, unique and challenging blend of principles and applications for comprehensive learning - Ideal for classroom use, valuable as a lifetime professional reference
999			_c1556380 _d1556380